One of my “signature” canned items is my pickled peppers. They have an insane amount of flavor and heat. They are NOT for the faint of heart. Upon his first bite into a carrot (what I call the little gems in the jars), my cousin shed a tear; partly due to the heat and partly due to the divine taste.
It is, by far, one of the easiest recipes I “can”, but the waiting for the flavor to develop is THE hardest part, just like with pickles.
My favorite place to get my peppers is from the local farmers market and my own back yard! I bought 10pints of peppers from the local market, a few from my back yard, and half a pound of scotch bonnets from the grocery store since those are a little harder to find. I upped the amount of scotch bonnets this year specifically because my brother in law (who likes his peppers VERY hot) likes to tease me by saying my peppers are “eh, kinda hot”…. mmmmmmmhmmmmmmmm sure they are 😉
- 2lbs Jalapenos, Sliced (I do about 1/2″ thick for all kinds)
- 2lbs 6oz Hot peppers: Habanero, Scotch Bonnet, Turkish Hots, pretty much any mix of hot peppers you like.
- 6 cloves garlic, crushed
- 6 Cups Apple Cider Vinegar
- 6 Cups White Vinegar
- 4 Tablespoons Sugar
- 8 Teaspoons Canning Salt
- When slicing the peppers, make sure to wear gloves (have several pairs available) and do NOT touch your face or eyes
- Prepare canner, jars and lids as you normally would for any canning. See here on Ball’s website for the how to on getting started.
- In a large (very large) bowl combine all sliced peppers, mix thoroughly and set aside .
- In a large non reactive (stainless steel) pan combine vinegars, water, garlic, sugar and canning salt. Bring to a boil over medium high heat, reduce heat and simmer for 15 minutes. This will allow the garlic flavor to develop in the liquid, then discard garlic.
- Pack peppers into hot jars with a generous 1/2″ head space.
- Ladle hot liquid into the hot jars to cover the peppers, still allowing for 1/2″ head space. Remove air bubbles (I like to use a chopstick, do not use anything metal) and add more liquid if needed to keep the 1/2″ head space.
- Wipe rim with a clean damp cloth, center lid on jars, and screw band down until resistance is met, then increase to finger tip tight.
- Place jars in your water bath canner making sure they are covered with at least 2″ of water. Bring to a boil and process for 10 minutes. When the 10 minutes are up, remove the lid, turn the heat off , wait 5 minutes then remove jars (with the proper tools) allow to cool and store.
If you have any questions feel free to let me know! Happy canning!